At the end of a barbecue, use the still-hot fire to grill these succulent kabobs. Brief searing transforms the taste of each fruit by caramelizing its sugars. Select slightly underripe fruits so they will hold together on the grill. The rum sauce spooned generously over the grilled fruit is so rich that you will not believe it is fat-free. The distinctive flavor of the sauce comes from aromatic cardamom, a distant relative of ginger.

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